Sub-Zero, Wolf, and Cove Charlotte Showroom Corporate Chef Vinnie walks you through the proper techniques in how to clean and care for your Wolf griddle.
Thanks for your comment! Per our Chef from the video, he recommends the following (links provided) - Turn griddle on to 100 degrees for 5 minutes then turn it off. - Place 2-3 T of grapeseed or vegetable oil on the griddle and scrape the top layer down. - Turn the griddle off and then wipe the surface thoroughly with a paper towel. - Do this until the paper towel is clean after the wiping. - Finish with an additional tablespoon of oil and a clean paper towel to spread the oil lightly into the surface. If you'd like to email him a picture, he could be more precise, but this is generally what the solution will be. I'd also like to remind you that because you moved into a house with Wolf, you're part of the family and able to utilize our Showrooms as a resource and attend a Use and Care Class to learn about your products. Items from Amazon: Acronde 2PCS Stainless Steel Slant Grill Griddle Spatula Scraper Diner Flat Straight Blade : Patio, Lawn & Garden Grill Griddle Cleaning Kit 7 Piece, 4 Griddle Cleaning Pads with One Holder, 2 Grill Cleaning Brick Block,Griddle Cleaning Accessories, Grill Gleaning Tools : Patio, Lawn & Garden
i am in the same situation. the house we bought has a griddle that is black like this one in the video and quite nonstick but a portion is flaking and one can see the shiny steel underneath. now i avoid that area when cooking to avoid getting flakes in the food. i’m worried about chipping at it.
Late answer, but: In all likelihood the flaking is not a problem, just a patch where the seasoning has either worn or been cleaned away. Seasoning (whether cast iron or a metal griddle) is just cooking oil/fat that's been heated up enough to change its structure somewhat (aka polymerize). The advise from SubZero above is a basic re-seasoning. It doesn't typically need to be done often, since most cooking on a griddle uses oil & develops the seasoning as you go. Seasoning is a decently firm & smooth surface normally, but it's not indestructible. Scrubbing with a scrub brush & hot soapy water is the most common culprit.
Great video! Your apron is on inside out.
what model is this?
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@@lucasstangl54 thank you
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I think our top has been over used or misused. We bought the house used. Can the top flake off?
Thanks for your comment! Per our Chef from the video, he recommends the following (links provided)
- Turn griddle on to 100 degrees for 5 minutes then turn it off.
- Place 2-3 T of grapeseed or vegetable oil on the griddle and scrape the top layer down.
- Turn the griddle off and then wipe the surface thoroughly with a paper towel.
- Do this until the paper towel is clean after the wiping.
- Finish with an additional tablespoon of oil and a clean paper towel to spread the oil lightly into the surface.
If you'd like to email him a picture, he could be more precise, but this is generally what the solution will be.
I'd also like to remind you that because you moved into a house with Wolf, you're part of the family and able to utilize our Showrooms as a resource and attend a Use and Care Class to learn about your products.
Items from Amazon:
Acronde 2PCS Stainless Steel Slant Grill Griddle Spatula Scraper Diner Flat Straight Blade : Patio, Lawn & Garden
Grill Griddle Cleaning Kit 7 Piece, 4 Griddle Cleaning Pads with One Holder, 2 Grill Cleaning Brick Block,Griddle Cleaning Accessories, Grill Gleaning Tools : Patio, Lawn & Garden
i am in the same situation. the house we bought has a griddle that is black like this one in the video and quite nonstick but a portion is flaking and one can see the shiny steel underneath. now i avoid that area when cooking to avoid getting flakes in the food. i’m worried about chipping at it.
@@tspfull Yeah we don’t use ours. But most likely it’s replaceable.
@@tspfull We had the same issue with our 'legacy' Wolf griddle, but once cleaned and seasoned it has been fine.
Late answer, but: In all likelihood the flaking is not a problem, just a patch where the seasoning has either worn or been cleaned away.
Seasoning (whether cast iron or a metal griddle) is just cooking oil/fat that's been heated up enough to change its structure somewhat (aka polymerize). The advise from SubZero above is a basic re-seasoning. It doesn't typically need to be done often, since most cooking on a griddle uses oil & develops the seasoning as you go.
Seasoning is a decently firm & smooth surface normally, but it's not indestructible. Scrubbing with a scrub brush & hot soapy water is the most common culprit.